Chia, pumpkin and feta tart - Joel Feren | Media Dietitian, Nutrition Writer + Speaker

Chia, pumpkin and feta tart

INGREDIENTS

150g spelt flour

90g butter, cubed

30g chia seeds

1 egg

500g pumpkin, cut into 1cm cubes

100g feta cheese, crumbled

8 shallots, quartered

Fresh sage

METHOD

Preheat oven to 200° C. Add flour, butter, chia seeds and a pinch of salt to a food processor and blend until crumbly.
Add egg and blitz until the mixture comes together in clumps.
Turn the mixture onto a clean board and knead it into a round ball. Cover with cling wrap and set aside in the refrigerator for 30 minutes.
Place pumpkin, shallots and sage on a baking tray and drizzle with extra virgin olive oil and bake in the oven for 20 minutes or until the pumpkin becomes soft and golden brown
Remove the dough from the fridge and flatten it with a rolling pin. Place the dough over a loose-bottomed tart tin and trim the edges.
Blind bake pastry for 15 minutes
Add feta to pumpkin and shallot mixture and spoon into tart base. Bake in the oven for 20 minutes or until golden and cooked through.

Serves

8

METHOD

Preheat oven to 200° C. Add flour, butter, chia seeds and a pinch of salt to a food processor and blend until crumbly.
Add egg and blitz until the mixture comes together in clumps.
Turn the mixture onto a clean board and knead it into a round ball. Cover with cling wrap and set aside in the refrigerator for 30 minutes.
Place pumpkin, shallots and sage on a baking tray and drizzle with extra virgin olive oil and bake in the oven for 20 minutes or until the pumpkin becomes soft and golden brown
Remove the dough from the fridge and flatten it with a rolling pin. Place the dough over a loose-bottomed tart tin and trim the edges.
Blind bake pastry for 15 minutes
Add feta to pumpkin and shallot mixture and spoon into tart base. Bake in the oven for 20 minutes or until golden and cooked through.

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